Menu
Okinawan craft gin with shikuwasa, basil, and honey, finished with tonic water.
Awamori and gin with gettou, guava black tea, and a flower blend tea (marigold, red rose & cornflower).
Okinawan whisky layered with gettou tea, brown sugar syrup, and chocolate bitters — a grown-up pour.
Okinawan purple sweet potato shochu blended with beni-imo paste, mascarpone, and brown sugar — dessert in a glass.
Tequila with shikuwasa and koregusu chili, finished with an island-salt rim — a spicy Okinawan margarita.
A fragrant house blend of mixed nuts tossed in several spices.
Bold and spicy — a popular jerky that gets tastier the more you chew.
Original sauce and melted cheese — a classic nacho that pairs perfectly with drinks.
Crisp Okinawan pickled scallions with a refreshing bite — a local classic.
Simply grilled until fragrant — a nostalgic, addictive Okinawan favorite.
An assortment of vegetables pickled in herbs and spices — light and refreshing.
A warship carrying ten shots sets sail straight for your table. Ohara’s signature special shot to get the whole group going.
Original cocktails ¥1,500 → ¥1,200, drinks ¥700 → ¥500. A great-value time to raise a toast.
Turn a special toast into an unforgettable night. Perfect for anniversaries and celebrations.
